Quince Jelly

Quince Jelly

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"An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit."

Ingredients

45 m {{adjustedServings}} servings 206 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
  2. Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
  3. Store sealed jars in a cool dark place. Refrigerate jelly after opening.

Footnotes

  • Note
  • Processing times may be different in your area. Follow the guidelines provided in your area for preserving foods by your local university extension.
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Reviews

13
  1. 15 Ratings

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You don't really need to add pectin to quince jelly. Quince is tart enough that it supplies its own pectin. Just put the same amount of sugar in as you have liquid from cooking the quinces and...

Actually you are not quite correct. Quince is wonderful eaten raw. Growing up in Germany it was a great summer treat for us kids. Yes, quince is quite tart, and it has a texture even grainier th...

No need to add pectin!!